In a small bowl, whisk together the flour, baking powder, and baking soda.
In a large bowl, whisk together granulated sugar, the brown sugar, eggs, egg yolks, canola oil, red food coloring, vanilla, and salt.
Place the butter and chocolate in a small, heavy-bottom saucepan over low heat and melt together, stirring frequently to prevent the chocolate from scorching, until smooth. Remove from heat and add the cocoa powder to the chocolate and whisk until completely combined, about 45 seconds (the mixture will be thick).
Add the warm chocolate-butter mixture to the egg mixture and whisk together until combined. Add the flour mixture and use a rubber spatula to mix until combined. Cover the dough and chill the mixture for at least 5 hours and up to overnight.
Adjust an oven rack to the middle position and preheat the oven to 350°F [180°C]. Line three sheet pans with parchment paper.
In a small bowl, combine the confectioners’ sugar and 3 tablespoons of granulated sugar. Scoop the dough into 1 ½ tablespoon portions and liberally coat the dough in the sugar mixture. Don't skimp on this.
Place eight cookies on each sheet pan and bake one pan at a time, rotating halfway through baking. Bake until the edges are set and the cookies are puffed but still soft in the center, 12 to 14 minutes. They will deflate and set as they cool. Move the sheet pans to a wire rack and let the cookies cool to room temperature. Cookies can be stored in an airtight container at room temperature for up to 3 days.